Basic Spoon Bread
Recipe courtesy of Louisiana Kitchen & Culture
Preheat oven to 350ºF. Lightly butter a 1 1/2 quart soufflé dish.
To a medium saucepan, add the milk, water, salt, and pepper and brink to a boil. Slowly whisk in the corn meal. When the mixture returns to a boil, reduce the heat to medium and continue whisking until the mixture is thickened and pulls away from the sides of the pan, 2-3 minutes. Remove from the heat and whisk in the sour crea.
In a mixing bowl, beat the egs with an electric mixer on high speed until they are thick and pale lemon colored, about 5 minutes. Gradually stir about one quarter of the hot cornmeal mixture into the beaten eggs to temper, then fold the egg mixture into the remaining cornmeal. Stir constantly so as to not scramble the eggs. Fold in the cheese of your choice, and the green onions.
Pour into the prepared baking dish.
Bake the spoon bread until a toothpick inserted into the center come out clean, 35-40 minutes. Serve at once.
- Sauté thinly sliced leeks in butter until soft in your saucepan; proceed with recipe.
- Add 1 tablespoon finely chopped rosemary along with the green onions.
- Sauté a small yellow onion in a little butter, and add 1-2 minced hot chile peppers and garlic; proceed with recipe, omitting the green onions.
- Fold 1/2 cup finely chopped andouille, OR chopped shrimp, OR chopped crawfish tails in with the green onions.